Beignet Fries with Sugar (Print Page)
Crispy golden dough strips lightly dusted with powdered sugar for a sweet, crunchy snack.
# What You Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1 1/2 teaspoons baking powder
04 - 1/2 teaspoon salt
→ Wet Ingredients
05 - 2/3 cup whole milk, room temperature
06 - 1 large egg
07 - 2 tablespoons unsalted butter, melted
08 - 1 teaspoon vanilla extract
→ For Frying
09 - 4 cups vegetable oil for deep frying
→ For Serving
10 - 1 cup powdered sugar for dusting
# Directions:
01 - In a large bowl, whisk together flour, granulated sugar, baking powder, and salt until evenly distributed.
02 - In a separate bowl, whisk milk, egg, melted butter, and vanilla extract until well combined and smooth.
03 - Pour the wet ingredients into the dry ingredients and mix until a soft, cohesive dough forms.
04 - Turn the dough onto a lightly floured surface and roll out to approximately 1/4-inch thickness.
05 - Cut the dough into strips measuring about 1/2 inch wide and 3 inches long to create fry shapes.
06 - Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F.
07 - Fry the dough strips in batches, turning occasionally, until golden brown and puffed, approximately 2-3 minutes per batch.
08 - Remove fried strips with a slotted spoon and drain on paper towels to remove excess oil.
09 - While still warm, dust generously with powdered sugar, coating all surfaces evenly.
10 - Serve immediately while warm for optimal taste and texture.
# Expert Tips:
01 -
- They fry up faster than regular beignets, meaning you can eat them sooner
- The fry shape creates more crispy edges to catch that powdered sugar
02 -
- Hot oil splatters when dough hits it, so stand back slightly and lower strips gently
- Room temperature milk prevents the butter from solidifying and creating pockets
03 -
- Sift powdered sugar over the fries while they are warm for even coating
- Keep fried batches warm in a 200°F oven while finishing the rest